Savoury Swirl Muffins

1. Prepare the Filling

In a frying pan, heat 2 tablespoons olive oil over medium heat. Add the sliced leek with a pinch of salt and cook gently for 3–4 minutes until soft but not browned. Add the grated carrots and cook for another 2–3 minutes, just until tender.

Season the vegetables with black pepper and a pinch of nutmeg. Remove it from the heat and let it cool completely.

2. Make the Dough

In a bowl, mix 250 grams of plain flour, 1½ teaspoons of baking powder, and ½ teaspoon of salt. Add 120 grams of plain yogurt and 60 millilitres of olive oil, then gradually add water until a soft, pliable dough forms.

Knead the dough briefly until smooth. Cover it and let it rest for 10 minutes.

3. Preheat the Oven

Preheat your oven to 190°C (374°F) and lightly grease a standard 12-hole muffin tin.

4. Roll Out the Dough & Fill

On a lightly floured surface, roll the dough into a thin rectangle, approximately 30×40 cm (12”×15”).

Spread the cooled filling evenly over the surface, leaving a small border. Sprinkle with grated cheese if using.

5. Shape the Muffins

Starting from one of the longer sides, carefully roll the dough into a log shape. Using a sharp knife or unflavoured dental floss, cut the log into 12 individual rolls. Aim for 2.5–3.5 cm (1”–1 ½”) thick. Place into the lightly greased muffin tin.

6. Bake

Bake in a preheated oven for 20–25 minutes, until golden brown on top. After baking, let the muffins cool slightly before removing from the tin.

Baker’s Note

These savoury swirl muffins are designed to be flexible. I often bake them without cheese for a lighter, everyday version, but a mild grated cheese adds richness if you prefer. The olive oil–yogurt dough rolls easily and stays soft even after baking.

Tips for Success

• Keep the Filling Dry: Leeks and carrots release moisture. Sauté until just tender and allow cooling completely before spreading. If the filling feels moist, cook 1–2 minutes longer or spread it thinly.
• Roll Thin: A thin dough creates lighter muffins for faster, more evenly baking. Aim for 3–4 mm thickness.
• Shaping the Muffins: Using a sharp knife or dental floss, cut the log cleanly without squishing the muffins. Unflavoured dental floss is particularly suitable for clean cuts.

Variations to Try

• grated zucchini (squeeze moisture)
• sautéed mushrooms (cook until dry)
• spinach (wilt, squeeze, chop)
• roasted pumpkin or squash (finely chopped)

Storage & Serving

• Best on the day they’re baked
• Keep at room temperature for up to 1 day or refrigerate for 2 days
• Reheat briefly in the oven before serving

Make-Ahead

• Fridge: Shape and slice, then cover and refrigerate overnight. Bake directly from cold (2–3 minutes longer).
• Freezer: Freeze baked muffins. Reheat them at 170°C (338°F) for 8–10 minutes.

Looking for more simple yet delicious recipes to incorporate vegetables? Check out the following recipes:

Baked Cauliflower

Creamy Mushroom Tortilla Bake

Make-Ahead Breakfast Casserole

Final Thoughts

These savoury swirl muffins keep well, reheat easily, and are ideal for lunches, light dinners, or packing ahead. They’re a simple way to bring rolled baking into everyday cooking.